-
1
Stir sugar into warm water.
-
2
Sprinkle yeast over top and allow to proof for 10 minute.
-
3
Stir in olive oil, 2 cups flour and salt.
-
4
Add remaining flour and knead until soft, pliable and barely sticky (add a bit more flour if needed).
-
5
Let rise for 1 hour covered, in a warm area.
-
6
On a lightly floured surface roll dough into a 12 inch rope.
-
7
Cut into 8 pieces.
-
8
Roll each piece into a ball (It is important to do this.
-
9
One of the first times I didnt roll the balls because I didnt see the point, and none of them turned out.
-
10
I dont know why but it just works this way) and place under a damp towel.
-
11
Taking one piece at a time, roll into a 7 inch circle (do not make it any larger because if the dough is too thin the pita will not puff in the centre).
-
12
Place back under the damp towel making sure the surface is dusted with flour so it does not stick.
-
13
Repeat with remaining dough.
-
14
Allow to rise for 30 minutes until slightly puffed.
-
15
Meanwhile preheat the oven to 500 degrees F.
-
16
Put 1 or 2 pitas onto a wire cooling rack and place it directly on the oven rack (you can place the dough directly on the oven rack if you feel it is clean enough).
-
17
Bake for 4- 5 minutes until puffed in the centre and just starting to brown on the sides.
-
18
Remove and place back under the damp towel to cool and soften.
-
19
Repeat with remaining pitas.
-
20
Once cool put in a plastic bag and refrigerate for a couple days or freeze for 1-2 months.
-
21
To serve: Cut in half and fill as desired.
